Snacks

The day has come for me to publicly share the recipe I am asked for most-often: that of the energy balls. Why are these balls so popular? For me, it’s the doughy, gooey denseness with the crunch of seeds, sweetness of honey, a little tartness of dried fruit. And convenience (depending on how big you

Confession: there is no cookie dough that has ever passed by me and gotten to the oven fully intact. So I’m so excited about this recipe, which uses chickpeas as the base for chocolate chip blondies. I love how they come out gooey and like half-baked cookie dough. And no eggs in this, so no worries

Date syrup is my favorite natural sweetener, and it’s incredibly easy to make. Dates are low on the glycemic index, meaning they won’t spike your blood sugar and leave you craving more sugar, not to mention they include fiber, vitamins, and minerals. I use this to substitute maple syrup, honey, agave, etc. in a lot

Cold weather calls for chili, and chili calls for cornbread. I’ve been craving warm cornbread like Mom used to make, but most of the pre-made stuff is loaded with sugar, salt, dairy. After several batches, I came up with a recipe that’s absolutely delicious, gluten free, vegan, super moist, and satisfying. Warm with honey for

This beet hummus is not only beautiful but also a delicious alternative to traditional hummus, especially for those who find digesting chickpeas problematic. I love it for using up my beet juice pulp, but whole beets can be used as well. This is a year-round recipe; the bright hue is perfect for holiday parties, and

These are my go-to raw cracker! They use up a bunch of my carrot pulp from juicing and can be dehydrated/baked more or less to make a softer bread or cracker texture. Sometimes I just miss that tactical feeling of a sandwich! I think this is an easy recipe, but if you’re lazy or don’t feel